Ingredients

• 4 servings of fresh or dried cavatelli (300-350g)
• 1 brown onion - finely diced
• 1 Black Garlic Piccolo Salami thinly sliced
• 2 garlic cloves - minced
• 50g tomato paste
• 250g mixed cherry tomatoes
• 2 red capsicum - roasted and sliced
• salt & pepper to taste
• 25g pine nuts - toasted
• 25g pecorino - shaved
• Handful of fresh flat-leaf parsley - coarsely chopped  

Method

1. Bring a large pot of water to boil, season generously with salt, and cook the pasta until al dente.
2. In the meantime, heat some cooking oil in a large skillet over medium high heat. Add the onions and fry for 3-4 minutes until they have softened.
3. Add the sliced salami and minced garlic and fry for a further 3 minutes.
4. Add the tomato paste, cherry tomatoes and roasted capsicum slices to the pan. Toss until evenly combined, lower the heat to medium and gently simmer for 5 minutes.
5. Once the pasta has cooked, add the pasta to the sauce with 2 extra tbsp of the pasta water, and toss until the sauce clings to the pasta.
6. Taste and season with salt & pepper.

Transfer the pasta onto serving plates, and scatter over with the toasted pine nuts, some thinly shaved pecorino and a handful of chopped parsley.

Original recipe created for Papandrea Fine Foods by Therese Spoon